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Classic
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page 443
Portwine, 1 bottle of cognac, 1/2 bottle of Madeira and 2 pounds of sugar,
grating the rind of 2 lemons on the sugar.
14. American Punch. Cream the yolks of 6 eggs with 1/2 pound of sugar, add
nearly 1 pint of arrac and stir lightly through this the beaten whites of the
eggs. When all is stirred together, mix through it 1 1/2 quarts of whipped
cream, and serve in punch glasses.
15. Jenny Lind Punch. Grate the rind of 1/2 of an orange on 1/2 pound of sugar,
then press out the juice of 2 oranges and melt the sugar with the juice. Then
pour onto this 2 bottles of Rhinewine and heat the punch until it is at the
boiling point. Then let it cool, add a little vanilla, and at last 1/4 bottle of
Madeira; put the punch on ice until wanted to serve.
16. New Year's Eve ("Sylvester") Punch. This punch is to be prepared the last
morning in the year so that it can be served cold, which adds greatly to its
taste. Scald 1/3 ounce of black tea for 1/2 minute in hot water, in a closely
covered dish. Melt 1 1/2 pounds of sugar in 1/4 quart of water, add the peel of
1/2 of a lemon, some vanilla and 1/4 ounce of dried orange blossoms, add to the
sugar and set it on the back part of the stove. Then strain through a sieve and
add to the tea, also pour in 1 bottle of Rhinewine, 1 bottle of Bordeaux, 1/2
bottle of Madeira, 1/4 bottle of arrac, the juice of 2 oranges, 2 spoonfuls of
raspberry juice, 1 spoonful of pineapple extract, all heated. As soon as the
punch is good and cold add a glassful of Marascino.
17. Roman Punch. Grate the peel of 1/2 orange and 1/2 lemon on 1 pound of sugar.
Melt the sugar with 1/4 quart of water and the juice of 1 lemon and 2 oranges,
pour in 1/2 bottle of Rhinewine, 1/2 cupful of arrac, 1/8 cupful of Marascino
and 1/8 bottle of champagne. Put this into a freezer and turn it constantly
until it freezes. About 1/2 hour before serving, stir through it the beaten
cream, in champagne glasses.
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Classic
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